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93% would make again

Habanero Hot Sauce

Tasty Team


for 6 cups

  • 10 habanero peppers, seeded, halved
  • 6 cloves garlic, smashed
  • 2 tablespoons olive oil, divided
  • 1 cup carrot (120 g), chopped
  • 1 onion, chopped
  • 1 ½ teaspoons salt
  • 2 cups water (240 mL)
  • ¼ cup lime juice (60 mL)
  • ¼ cup white vinegar (60 mL)

Nutrition Info

    Calories 88
    Fat 4g
    Carbs 11g
    Fiber 2g
    Sugar 5g
    Protein 1g

Estimated values based on one serving size.


  1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  2. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
  3. Roast for 10 minutes, until the edges of the peppers are brown.
  4. Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
  5. Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
  6. Remove the pot from the heat and let cool.
  7. Pour the vegetable mixture into a blender and puree until smooth.
  8. Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
  9. Enjoy!

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